Leftover turkey and peanut stir-fry recipe

  • Serves 2
  • 20 mins to prepare and 10 mins to cook
  • 690 calories / serving
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99TurkPeanutStirFry HE
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Ready in minutes, this oriental-inspired dish is great for a midweek meal - nests of egg noodles filled with fresh herbs, peanut butter and shredded pieces of turkey. This recipe is a mouthwatering leftovers idea from our Indian spiced turkey dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.

  1. Cook the egg noodles according to pack instructions. Meanwhile, heat the oil in a wok or large sauce pan over a high heat. Add the garlic, ginger and chilli, stirfry for a minute or so. Now add the turkey, red pepper and sugar snaps and stirfry for 5 minutes.
  2. Mix the peanut butter and soy together, add to the pan and stir through. Cook for a couple of minutes to warm through.
  3. Finish by adding the noodles, spring onion and squeeze over 1/2 lime. Divide between bowls, garnish with coriander and serve with lime wedges and extra soy, if you want.

See more Turkey recipes 

Please note that 150g (5oz) of turkey is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 2 nests (120g) dried medium egg noodles
  • 15ml (1tbsp) groundnut oil
  • 1 garlic clove, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 3cm piece of root ginger, finely chopped
  • 150g (5oz) leftover roasted turkey, shredded into bite-sized pieces
  • 1 red pepper, deseeded and finely sliced
  • 100g (3 1/2oz) sugar snap peas
  • 3tbsp no added sugar crunchy peanut butter
  • 45ml (3tbsp) dark soy sauce
  • 3 spring onions, finely sliced
  • 1 lime, in wedges
  • 1/2 small bunch fresh coriander, leaves chopped
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  • Energy 2892kj 690kcal 34%
  • Fat 34g 49%
  • Saturates 7g 35%
  • Sugars 12g 13%
  • Salt 4.8g 80%

of the reference intake
Carbohydrate 56.8g Protein 42.9g Fibre 8.4g

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